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Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

Cuts of pork, such as hams, pork chops and bacon that have been cured with smoldering, aromatic wood.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

Cured pork that has been ground or chopped, seasoned, formed into a loaf shape, and cooked.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

bread crumbs, panko,

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.